Indian-Spiced Vegetable Fritters with Curry-Lime Yogurt
Rating
4.5 out of 5 stars
(20)
Ingredients
~24 pancakes
- 1/2 cup frozen peas
- 1 medium onion, peeled
- 1 large russet or Idaho potato, peeled
- 1 yam or sweet potato, peeled
- 1 large or 2 thin carrots, peeled
- 1 zucchini
- 4 large eggs
- 4 tablespoons all-purpose flour
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- A pinch of cayenne
- 2 tablespoons minced peeled fresh ginger
- 2 tablespoons minced fresh cilantro
- 2 cups plain yogurt (we love the Fage fat-free stuff)
- 2 teaspoons curry powder
- 1 teaspoon sugar
- A squeeze or two of fresh lime juice, to taste
- Salt and pepper
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Preparation
Step 1
Preheat oven to 200°F. Place two nonstick baking sheets in oven.
Step 2
In a small saucepan, bring salted water to a boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in a colander under cool, running water. Set aside in colander to drain completely.
Step 3
Using a box grater or food processor fitted with a grating disc, coarsely grate onion, potatoes, carrot, and zucchini and place in a colander set in the sink to drain.
Step 4
In a large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
Step 5
Press potatoes and onion to extract as much liquid as possible, then add to the bowl. Season mixture with salt and freshly ground black pepper. Using a wooden spoon or hands, mix well, but do not overwork.
Step 6
In a heavy-bottomed, 12-inch non-stick skillet over moderately high heat, heat 1-2 tablespoons oil until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into the pan and flatten with a spatula to form four 3-inch pancakes.
Step 7
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in the oven while making remaining pancakes.
Step 8
Using paper towels, carefully wipe out the pan. Add 1 tablespoon oil to the pan and fry 4 more pancakes. Repeat with remaining batter, wiping out the pan and adding 1 to 2 tablespoons oil before each batch.
Step 9
Serve pancakes hot with Curry-Lime Yogurt.
Step 10
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Chef's notes
You could use the microwave to heat the peas instead of boiling them.
If you have a food processor, the preparation takes less time, but the vegetables will be more coarsely grated, making them slightly harder to assemble into pancakes.
Non-stick pans are recommended for this recipe to reduce the amount of oil used and to prevent sticking.
